Slow-Cooker Vegetarian Chili w/Sweet Potato

1 med red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tbsp chili powder
1 tbsp ground cumin
2 tsp unsweetened cocoa powder
1/4 tsp ground cinnamon
1 tsp Kosher salt
1/4 tsp black pepper
1 28-oz can fire-roasted diced tomatoes (w/juice)
1 15.5 black beans, rinsed
1 15.5 kidney beans, rinsed
1 med sweet potato (about 8 oz), peeled and cut into 1/2-in pieces
Optional: Sour Cream, Sliced Scallions, Sliced radishes, and Tortilla Chips, for serving

In a 4 to 6-quart slow cooker, combine the onion, bell paper, garlic, chili powder, cumin, cocoa, cinnamon, salt and pepper. Add the tomatoes (and their liquid), beans, sweet potato and 1 cup water.

Cover and cook until the sweet potatoes are tender and the chili has thickened. On Low: 7 to 8 hours. On High: 4 to 5 hours.

Serve the chili with the sour cream, scallions, radishes and tortilla chips as desired.

Nutrition: 241 calories; 2g fat (0 sat); 0mg cholesterol; 1217mg sodium; 11g protein, 47g carbohydrates; 13g sugar, 13g fiber; 4mg iron; 134mg calcium

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DMKELLER2002.